Serve this with lemon wedges for guests to squeeze onto their chicken.
- Portion size 4 servings
Ingredients
Spice Mixture:
Method
Spice Mixture: In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper. Spoon 1 tbsp (15 mL) into another small bowl; stir in lemon juice and set aside.
Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour. (Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.)
Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes. Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced. Serve with lemon wedges.
Nutritional facts <b>Per serving:</b> about
- Sodium 62 mg
- Protein 26 g
- Calories 194.0
- Total fat 9 g
- Cholesterol 69 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
%RDI
- Iron 11.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 8.0
- Vitamin C 8.0
